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    Cucina by Elena » Recipes » Classic Italian Recipes

    Authentic Italian Pesto Genovese (Basil Pesto)

    Published: Aug 27, 2021 · Modified: Aug 31, 2023 by Elena · 11 Comments

    Jump to Recipe

    Authentic Italian Pesto Genovese (Basil pesto) is a gloriously simple, fresh sauce that makes a delicious pasta sauce, condiment, or dip.

    Try a twist on the classic: Fresh Arugula Walnut Pesto (vegan recipe). Serve pesto with these Pesto Smashed Potatoes and Roasted Tomatoes, or Grilled Beef Tri-Tip Steak. 

    Pesto! Pesto! Presto! Let's make easy and authentic pesto, presto (soon)! This is our family's authentic pesto recipe. 

    As soon as all the ingredients come together the smell is captivating and, for me, nostalgic. I could eat this by the spoonful!big white bowl filled with a mound of fresh pesto pasta and parmigiano cheese

    Why I love this Italian pesto recipe

    I love pesto alla genovese (Italian basil pesto) on warm fresh bread, hot  pasta, sauce for green beans, or on top of vine ripe summer tomatoes and fresh mozzarella.

    Authentic Italian style pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts.

    It should be garlicky (but not too much garlic to overpower the fresh basil), with a pleasant fresh taste from a good quality olive oil.

    Homemade pesto is one of our family favorites! If you have loads of basil from your fresh basil plants you need this simple recipe!

    Simple Ingredients 

    Simple ingredients for an easy sauce. 

    • Fresh basil leaves
    • Extra virgin olive oil 
    • Garlic
    • Pine nuts
    • Parmigiano Reggiano cheese (fiore sardo- if you can find it)
    • Pecorino cheese (pecorino romano or pecorino sardo)
    • Sea salt 

    Quantities in recipe card. 

    How to Make Authentic Italian Pesto Genovese (basil pesto)

    To make pesto the traditional way using a marble mortar and wooden pestle.

    1. Crush garlic cloves using a mortar and pestle. Add the pine nuts and crush with the garlic. Add the basil leaves gradually, making a circular motion with the pestle, until smooth paste forms. If you desire you can make it a little more coarse depending on preference. 
    2. Mix in the freshly grated Parmigiano-Reggiano cheese and pecorino romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

    To save time I use a blender or food processor to make my pesto. It is easy and I find that more people have blenders than a mortar and pestle. Do as you please and what you have at home!

    The more important part is the right ratios and simple ingredients! 

    How to Make Pesto in a Blender (steps and photos)

    Making pesto in a blender is easy!

    Instructions for blending pesto ingredients.

    TOP TIP: Freeze the blade! A trick to avoid the risk of the heat produced by the food processor spoiling the pesto flavor is best to put the removable parts of the processor or the blender in the freezer for 20 minutes before using it.

    Place all ingredients at the same time (except pine nuts). In order to reduce the amount of time, the leaves are in contact with the blades (causing browning and spoiling flavor).

    Instructions for blending pesto ingredients.

    Pulse at the maximum speed; if you work fast, you'll get a great pesto.

    It's helpful to stop the processor three or four times to scrape the pesto from the sides with a spatula.

    Storage

    How long does Pesto last in the fridge?

    Store pesto in jars or airtight containers or sealed glass jars in the refrigerator for about one week.

    I add a final layer of olive oil to seal the top and act as a natural sealer before putting a secure lid on top. 

    Can you Freeze Pesto?

    Yes! You can freeze homemade pesto. I like to freeze them in an ice tray. Start by placing pesto in clean ice cube tray containers and freezing them.

    After a couple of hours, the pesto cubes will be frozen, pop them out and store them in a freezer-safe bag.

    You can keep the cubes in the freezer for up to 6 months. 

    Pesto may also be frozen in small jars or plastic containers for up to 9-12 months.

    History of Pesto Genovese

    Pesto is a sauce originating in Genoa, which is located in the northern region of Italy. It originated around the 16th century and traditionally consists of crushed garlic, basil, and pine nuts blended with Parmigiano or parmesean cheese and olive oil.

    The Italian word pesto: pestare, means to pound, or to crush. Pesto was originally prepared with a marble mortar and wooden pestle. 

    The ingredients were not exactly pounded or crushed, but they were incorporated by making a circular motion using the pestle in the mortar. Now, you can make pesto in many different ways using other tools, such as a blender. 

    pesto pasta in a bowl with a fork

    Trofie Pasta with Homemade Italian Basil Pesto 

    Trofie (TROH-fee). This short, tapered, twisted pasta from Genoa pairs well with pesto and other simple sauces.

    Trofie pasta is a short twisted traditionally fresh pasta from the north-western Italian region of Liguria.

    They were apparently invented in a town on the eastern Ligurian Riviera called Recco near Genova, which is also famous for focaccia. See my focaccia recipe here!

    Use my favorite wooden spoon for stirring the pasta!

    I remember when I visited Cinque Terra, Italy in my 20's. I ate homemade trofie al pesto with a group of my girlfriends as we looked out over the Mediterranean Sea.

    The delicious flavors and the salty sea air is a memory I treasure to this day. Bring a taste of Italia to your table with this authentic Italian pesto recipe!

    pesto pasta in a bowl
    Pesto pasta dish

    Serving Suggestion 

    Serve pesto with vine ripe tomatoes and fresh mozzarella cheese. It will look like the Italian flag on a plate! 

    Pesto genovese with tomatoes and fresh mozzarella on a plate. 

    From my Cucina to Your Table. Mangia! Mangia! (Eat!)

    Made with Amore, Elena

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    pesto pasta in a bowl with a napkin and a fork next to it.

    FAQ's

    How long does pesto last?

    This easy Italian basil pesto Genovese sauce will last up to 5 days in the refrigerator if stored in an airtight container. If you use the olive oil method shared above, the shelf life will be extended. See the full recipe post for freezing instructions.

    Does pesto sauce need to be cooked?

    Pesto should not be "cooked" or "baked". If you cook Pesto Sauce, you change the makeup of the fresh basil and cheese. It turns darker in color. It is best at room temperature. If it needs to be thinned out, add a little warm water, even better- pasta water when making pesto pasta.

    Can you freeze pesto with the cheese in it?

    Yes! After incorporating all your ingredients you can freeze pesto, even with the cheese, nuts, and garlic. Freezing pesto is really simple, it is just like making some ice cubes. It will last up to 3 months in an airtight container.

    The most delicious and authentic Pesto Genovese recipe. If you make it and love it don't forget to leave a review and star rating. I love to connect with all of you!

    Print
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    pesto pasta

    Pesto Genovese (classic basil pesto)

    ★★★★★

    5 from 5 reviews

    Print Recipe
    Pin Recipe

    Homemade pesto is a gloriously simple, fresh, and makes a superb pasta sauce, condiment, and dip. 

    • Total Time: 10 minutes
    • Yield: 12 servings 1x

    Ingredients

    Units Scale
    • 4 tablespoons pine nuts
    • 1 teaspoon sea salt
    • 2 garlic cloves, peeled and quartered
    • 4 packed cups sweet Italian basil, leaves picked, thick stems removed
    • ½ cup good quality extra virgin olive oil (add as needed if consistency is too thick)
    • ½ cup Parmigiano-Reggiano, (Parmesan cheese), grated
    • ¼ cup Pecorino Romano, grated

    Instructions

    1. Combine all ingredients in food processor, Vitamix, or blender* and blend until coarsely combined or smooth depending on preference.
    2. I like to add the pine nuts last so I can control how course I want the pesto. I generally prefer smooth pesto, but chunky/more coarse is great too. Stop 3-4 times to scrape sides with spatula.
    3. Transfer to small glass bowl with a lid or canning jar. Top with ½ inch olive oil and chill. The olive oil on top prevents browning of basil when it stays stored in the fridge.
    4. Enjoy with pasta*, on sandwiches, or as a dip!

    Notes

    *Instruction Tip: A trick to avoid the risk of the heat produced by the food processor spoiling the pesto flavor is best to put the removable parts of the processor or the blender in the freezer for 20 minutes before using it.

    Also, in order to reduce the amount of time the leaves are in contact with the blades (causing browning and spoiling flavor) put all your ingredients in the food processor at once using the maximum speed; if you work fast, you'll get a great pesto.

    It's helpful to stop the processor three or four times to scrape the pesto from the sides with a spatula.

    **Serving Tip: To serve with pasta, combine with a few tablespoons of pasta cooking water so it will coat the pasta evenly.

    • Author: Elena Davis
    • Prep Time: 10 min
    • Category: Savory
    • Method: Italian
    • Cuisine: Italian

    Keywords: basil, pesto, pesto Genovese, pasta, main dish, dip, side dish, Italian recipe, garlic,

    Did you make this recipe?

    Tag @cucinabyelena on Instagram when you make the recipe! I would love to see it. Don't forget to leave a STAR RATING and REVIEW on this post. Thank you!

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    Reader Interactions

    Comments

    1. Tony Rullo says

      June 23, 2023 at 8:46 am

      This is a really good recipe, just wait till all the flavors meld together!

      ★★★★★

      Reply
      • Elena says

        June 26, 2023 at 9:31 pm

        Yes! It is easy and delicious on and with so many things.

        Reply
    2. Kruttika says

      September 25, 2022 at 9:46 am

      i tried the pesto recipe and it was simple delicious! so fresh!

      ★★★★★

      Reply
      • Elena says

        September 25, 2022 at 10:10 am

        It is a tried and true recipe. Happy you enjoy the pesto recipe.

        Reply
    3. Sally says

      September 02, 2022 at 7:23 pm

      Hi Elena, terrific tip on freezing the food processor blade! Never thought of that and I’ve made pesto so many time. Will try that. I use only Parmesan not the pecorino, but may have to try that too! I love to stir it into risotto, my fave dish in the world i make often. Who could live without pesto?

      Reply
      • Elena says

        September 06, 2022 at 10:00 am

        Hi Sally, so happy you loved the tips and recipe. I agree- pesto on everything!

        Reply
    4. Olivia says

      May 22, 2022 at 3:28 am

      This pesto sauce is so good!!! This recipe was a lot easier than I thought it would be to make pesto!

      ★★★★★

      Reply
      • Elena says

        May 25, 2022 at 9:45 pm

        Happy you love it! It is so easy to make!

        Reply
        • Elena says

          May 25, 2022 at 9:46 pm

          So happy to hear that! I hope you can make it again.

    5. Elena says

      March 18, 2022 at 3:28 pm

      Best and most authentic pesto recipe straight from Italia!

      ★★★★★

      Reply
    6. Tiffany Sato says

      February 01, 2022 at 4:54 am

      This is a staple in our house. We love this pesto! It’s so easy and so delicious and everyone loves it.

      ★★★★★

      Reply

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    Profile photo of Elena Davis in her kitchen leaning on the kitchen counter. She is wearing a blue button up shirt and her Cucina By Elena apron counter

    Ciao! I'm Elena. Welcome to my cucina (kitchen). I was born in Italy and grew up spending my summers on the beaches of Sardegna cooking, eating, and sharing tasty Italian meals. Here you will find trusted, achievable, and delicious Italian (and more) recipes that highlight fresh ingredients with a simple process.

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